Ingredients

How to make it

  • Heat oven to 375 degrees F.
  • In small bowl, mix chopped almonds, granulated sugar; set aside.
  • In another small bowl, stir almond butter and powdered sugar until completely blended.
  • Shape mixture into 24 (1-inch) balls.
  • Cut roll of cookie dough into 12 slices.
  • Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 almond butter ball, covering completely. Repeat with remaining dough and balls.
  • Roll each covered ball in almond mixture; gently pat mixture completely onto balls.
  • On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with No-Stick Cooking Spray; press into remaining peanut mixture.
  • Flatten each ball to 1/4-inch thickness with bottom of glass.
  • Sprinkle any remaining almond mixture evenly on tops of cookies; gently press into dough.
  • 5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Reviews & Comments 1

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  • turlak 6 years ago
    What a great idea! I have tons of refridgerated cookie dough from fundraisers that I need to use up. I will be taking these to my church classes really soon! I'll try to remember to take a picture! Thanks for the idea!
    ~Dawn
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